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Friday, March 2, 2012

Easy Strawberry Cream Sponge Cakes

I was so impressed with the simplicity of the sponge cakes I made the other day, I just had to make them again. Who doesn't love quick, easy, versatile recipes? Mind you, there a few things I steer well away from in the kitchen for fear of failure, and one of them WAS sponge. I suppose its one of those cakes you hold your breath to throughout the whole cooking process for fear it won't have risen to its soft, airy self.
But have no fear with this recipe, I'm beginning to feel its a foolproof sponge.
There are so many great things about this cake besides the taste.
And I turned these cakes from an afternoon tea delight into a dessert, with just a change of topping! they looked delightful and were so quick to put together.

Preheat the oven to 190C.
Grease and line a 12 hole cupcake pan with butter and paper cases or baking paper. Sift the flour and cornflour into a large bowl, then add sugar, milk, butter, eggs and zest and beat with the electric mixer on high. Beat until light and fluffy, approximately 3 minutes. Fold the baking powder into this mixture.
Spoon the mixture into the prepared muffin tin amongst the 12 holes. Bake for 18-20 minutes until golden in colour and cooked through when tested with a skewer.
Leave to cool in pan for 5 minutes before removing to complete the cooling process on a wire rack.
Whip cream and pipe onto the top of each sponge cake. Decorate with a single strawberry in the centre, serve.

Makes 12

NOTES: These cakes are best eaten on the day they are made, for maximum softness.
To make a whole sponge instead of 12 mini sponges, divide the batter between two greased and lined 20cm round tins. Bake at 190C for 18-20 minutes until golden and cooked when tested with a skewer. Cool on wire racks 5 minutes after removal from the oven, and wedge together with jam and whipped cream. To decorate the top, sprinkle a little icing sugar over the surface, add some berries to the centre if desired and serve.